Canard à la rouennaise

Name: Canard à la rouennaise (Duck in a Creamy Sauce)
Yield: Serves 6
Cuisine: France
Ingredients: 1 shallot, finely minced; 6 oz (175 g) butter; 2 tablespoons vinegar; 1 new carrot, finely chopped; Salt and pepper; 1 × 4 lb (2 kg) duck; ½ ripe tomato, peeled, de-seeded and chopped; ½-in. (1-cm)-thick slice bacon, diced; 2 cloves garlic; 2 onions, chopped; 15 fl oz (450 ml) double cream; 1 glass cider; 1 bouquet garni (thyme, bayleaf, rosemary and parsley); 3½ fl oz (100 ml) Calvados; 2 pinches dried rosemary

Duck in a Creamy Sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

1 × 4 lb (2 kg) duck
2 tablespoons vinegar

Europe
France
Main course
Dinner
Mediterranean
Normandy
Gluten-free

Method

Gut the duck, reserving the blood. Mix the blood with 2 tablespoons vinegar. Reserve the liver, heart and gizzard and chop finely.

Rub the inside of the duck with 2 oz (